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Finally got those colourful ones 💕

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mmm!!!!

“Sedano Fiore” by Pizzeria Toro,

Inspired by Georgia O’Keeffe, “Jimson Weed/White Flower No. 1″ (1932)

2 oz Uncle Vals Botanical Gin

½ oz celery/pepper juice (blend, run through cheese cloth)

Capful Chartreuse

Capful of Luxardo

1 oz lime juice

One pretty, edible flower of your choosing

Build in shaker over ice, stir, strain in martini glass, and add flower.

Image Courtesy North Carolina Museum of Art

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Source : spiritedpursuit

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Source: Women and Whiskies

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Joe’s Sonic Negroni, The Schofield Brothers

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Butterfly Pea Milk !

HOW TO MAKE BUTTERFLY PEA MILK:

1. Boil 2/3 cup of water

2. Make the butterfly pea tea by placing a handful of fresh or dried butterfly pea flowers in a cup and add the boiling water. Soak for a few minutes.

3. Use the back of a spoon to press the flowers against the bottom of the cup to extract the color. Once the color is vivid enough, strain and discard the flowers.

4. Fill 2 glasses with ice.

5. Split ¾ cup of milk between the 2 glasses

6. Pour the butterfly pea tea over the milk until it reaches the top of each glass and stir to enjoy.

Courtesy Cooking withn’ Art

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Get Lucky Created by: Scott Teague, 2013, Death & Co

3 blackberries 2 oz. Flor de Caña extra-dry white rum ¾ oz. lemon juice ¼ oz. ginger syrup ¼ oz. orgeat syrup ¼ oz. acacia honey syrup Peychaud’s bitters, to garnish

In a pilsner glass, gently muddle the blackberries. 

Fill the glass with crushed ice. In a shaker, whip the remaining ingredients, shaking with a few pieces of crushed ice just until incorporated. 

Strain into the glass. 

Garnish with a thin layer of bitters and serve with a straw.

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Rosemary, honey & grapefruit spritzer.

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xo great things take time xo

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cinemagraph artist on instagram

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